Well I brewed a ranger IPA clone a few weeks ago and I was planning on bottling it in the next couple of days. I brewed this without knowing my water profile....but now I do. I was smart enough to dilute my tap water 5 parts tap 2 parts RO at least.
Well I received my water profile and here is essentially what I brewed it with:
Ca: 12
mg: 3
sodium: 85
chloride: 34
sulfite:9
chloride to sulfate ration: 3.92
est ph 5.7
What's done is done.
Even though my ph was high, I mashed at a low temp of 152 decreasing to 150 for about 100 min. Is there a good chance that I avoided extracting tanins??
Will adjusting the chloride to sulfate ratio Post fermentation effect the flavor ions? According to the EZ water calc, I can add some gypsum to it to get out of the "very malty" class and into the "bitter" class. I understand that some minerals are needed for yeast and mash ph control but I am hoping that I can help this beer out. Its probably worth a shot, as my last beer had a very not smooth bitterness to it. So I was thinking of adding a little at bottling with my priming sugar!!
Any ideas, thanks
Well I received my water profile and here is essentially what I brewed it with:
Ca: 12
mg: 3
sodium: 85
chloride: 34
sulfite:9
chloride to sulfate ration: 3.92
est ph 5.7
What's done is done.
Even though my ph was high, I mashed at a low temp of 152 decreasing to 150 for about 100 min. Is there a good chance that I avoided extracting tanins??
Will adjusting the chloride to sulfate ratio Post fermentation effect the flavor ions? According to the EZ water calc, I can add some gypsum to it to get out of the "very malty" class and into the "bitter" class. I understand that some minerals are needed for yeast and mash ph control but I am hoping that I can help this beer out. Its probably worth a shot, as my last beer had a very not smooth bitterness to it. So I was thinking of adding a little at bottling with my priming sugar!!
Any ideas, thanks